1. First make the seed dough: 140 grams of high-gluten flour, 60 grams of low-gluten flour, 20 grams of white sugar, 4 grams of yeast, and 160 grams of water. Put everything into a plate, stir with chopsticks to mix evenly, cover and place in the refrigerator for more than 10 hours (if fermenting at room temperature, ferment for about 4 hours).

2. Take the dough out of the refrigerator the next day and keep it in the refrigerator for about 15 hours.

3. Make the main dough: 140 grams of high-gluten flour, 60 grams of low-gluten flour, 60 grams of white sugar, 16 grams of milk powder, 5 grams of salt, one egg, and 30 grams of water. Pour into the dough plate.

4. Use a scraper to mix roughly evenly, then move to a clean surface and knead until the dough is smooth.

5. After kneading the dough until it expands, add 48 grams of butter and continue kneading the dough until the butter is absorbed into the dough.

6. Stop kneading when the dough comes out. Roll the dough into a round shape and place it on a lightly oiled plate. Cover with plastic wrap and let rise at room temperature until doubled in size.

7. Check whether the fermentation is complete. You can use a finger to dip some dry powder into the dough and rub a hole into it. If the hole does not bounce back or collapse, it means the fermentation is complete. You can take out the dough and move it to the table to knead it out. gas in it. The exhaust should be clean.

8. After deflating, divide the dough into nine equal portions (approximately 87 grams of each dough weight).

9. Take a piece of dough and roll it into a long strip, fold the two ends in half and knead it together.

10. Twist it a few more times, and then pass the pointed end through the hole in the dough. Close the mouth downwards.

11. After shaping all the dough, sprinkle a layer of water on the surface of the dough and put it in the oven to ferment (put a cup of hot water in the oven to help ferment and prevent the dough from losing moisture).

12. When the dough has fermented to twice its original size, it can be removed from the oven. Preheat the oven to 160 degrees and turn the heat up and down. After preheating, place the bread in the middle and lower racks of the oven, bake at 160 degrees for 30 minutes, and then take it out of the oven.

13. After taking it out of the oven, place it on the cooling rack.